Hot answers tagged adjuncts
Myricia Gale - Common names include Bog-myrtle and sweetgale. Also be aware: The plant has been listed as an abortifacient and therefore should not be consumed by women who are, or might be, pregnant. In the UK it is pretty easy to buy on e-bay: http://www.ebay.co.uk/itm/like/171997384055 I see from your profile/linkedIN you are may be in Spain, so take a ...
You can make a rice porridge in the rice cooker that will make the rice into a thick paste (with some very soft grains still floating around). Add extra water to the rice cooker (maybe double the usual amount?), let it boil for a few minutes and then turn down the power (the rice cooker would try to boil all the liquid away if you let it). Then wait a while ...
Quick Version I don't know about the flavour. As long as you are using it with a base malt you can use up to ~50%, you don't need to get malted triticale or pre-cook it(see below). Also, I have no idea where you could find some in the UK; if you can find some flaked then try that. PS: if you know where to find some please post a link here, because I am ...
No, just toss them in there. The beer is nearing the end of fermentation and will have a sufficiently inhospitable environment for any contaminants to flourish. The acidity, alcohol, and yeast itself are enough. Also, keep in mind that anything you do at home is merely sanitization, not true sterilization.
Sound more like a Cream Ale recipe, Blonde Ale shouldn't have corn. It can be up to 25% wheat though, I would replace the flaked corn with flaked wheat, or just 2-row to remove it completely. I've done this Strawberry Blonde before, it turned out nice. Used real strawberries, ditched the fruit extract, did all grain. Recipe is in the dl docs. ...
I think wheat when I think fruit beers. So I'd say 1:1 replacement with wheat. You could experiment with traditional malted, flaked or torrified wheat. In some ways, the are similar in others they are not. I like torrified wheat used in small amounts like you need here as a substitute. I'd also suggest table sugar at a lower replacement ratio. This ...
If you wanted to be really safe you could soak it in vodka or moonshine to kill any germs. For the most part you should be fine though.
What you propose will work. You can also use Minute Rice, in which case you can just toss it on the mash and not have to precook the rice either way.
What about sanitizing it then muddling it, than add it to your bottling bucket and pour your fermented beer over it. Similar to using mint for drinks in a bar the oils will break down and stay in bottles, or you could boil the mint in your priming sugar for boiling and make a simple syrup.
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